Method for producing a fermented plant-based food product

Abstract

It is disclosed a method for producing a fermented plant-based food product comprising the steps of: providing a plant-based food material; optionally providing a dietary fiber; providing a starter culture; adding the plant-based food material, the dietary fiber and the starter culture to an aqueous solution to provide a fermentation composition; subjecting the fermentation composition to fermentation to provide a fermented composition; subjecting the fermented composition to a high-shear homogenization to provide a fermented plant-based food product.

Description

[0001] METHOD FOR PRODUCING A FERMENTED PLANT-BASED FOOD PRODUCT

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to a method for producing of a fermented plant-based food product. The fermented plant-based food product is suitable for use as such or as an ingredient in various food products, e.g., as a seasoning or flavouring agent.

[0004] BACKGROUND OF THE INVENTION

[0005] Microbial fermentation technology is a technique in which selected microorganisms and a substrate are cultured together to produce an edible food or a food component. The technology has been applied for centuries to produce different types of fermented products in dairy industry, in beer and wine making, and in bread making. With the increasing demand for sustainable production methods, new systems and techniques have been developed to improve the efficiency, yield and quality of fermentation processes.

[0006] Fermentation is applied for preservation of foods mainly due to its pH- reducing effect. It is also known that fermentation of food provides natural flavorings and affects the texture of the fermented foods. Natural preservatives obtained from fermentation of spices and herbs are also expected to evolve rapidly. In addition, fermentation of plant materials improves the bioavailability of micronutrients, like iron and vitamin C, and phytochemicals like R-carotene, betaine, thus improving the nutritive value of the materials fermented.

[0007] The traditional fermentation methods often comprise of several sequential processes. Sequential process may be very slow typically taking several days or even weeks to be properly conducted.

[0008] There is a need for sustainable processes to produce fermented plantbased food products whereby the fermentation time is shortened, and expenses are reduced.

[0009] BRIEF DESCRIPTION OF THE INVENTION

[0010] It has now been found in the present invention that a fermented plantbased food product can be efficiently manufactured in large scale in shortened time involving performing fermentation of a plant-based food material in one stage followed by homogenization of the fermented plant-based food material.

[0011] The method of the invention provides a fermented plant-based food product in various forms including paste, pyree, slurry, sauce, dressing, and topping. The product is suitable for use, for example, as a seasoning agent or a flavouring agent in food products.

[0012] The method of the invention provides a fermented plant-based food product which exhibits a stabilized structure with appealing mouthfeel and taste.

[0013] BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figurel illustrates a process scheme of an embodiment of the method of the invention.

[0015] Figures 2-4 are photographs from products obtained from different steps of the method of the invention starting from one fermentation composition.

[0016] Figure 2 is a photograph of a fermentation composition produced by the method of invention before inoculation.

[0017] Figure 3 is a photograph of a fermented product obtained from the fermentation composition.

[0018] Figure 4 is a photograph of a homogenized fermented product.

[0019] Figure 5 illustrates a process scheme of another embodiment of the method of the invention.

[0020] DETAILED DESCRIPTION OF THE INVENTION

[0021] An object of the present invention to provide a method for producing a fermented plant-based food product comprising the steps of:

[0022] - providing a plant-based food material,

[0023] - optionally providing a dietary fiber,

[0024] - providing a starter culture,

[0025] - adding the plant-based food material, an optional dietary fiber and the starter culture to an aqueous solution to provide a fermentation composition,

[0026] - subjecting the fermentation composition to fermentation to provide a fermented composition,

[0027] - subjecting the fermented composition to a high-shear homogenization to provide a fermented plant-based food product.

[0028] In the context of the present invention, the term "high-shear homogenization" means high-shear mixing, or high-shear cutting, which is performed at an atmospheric pressure using a highspeed rotor to create shear; the term "in one stage" means that the fermentation is a closed process in the fermentor carried out in one step, whereby no additional ingredients are introduced to the fermentation composition during the fermentation. Figure 1 is a process scheme of an embodiment of the method of the invention. Plant-based food material, dietary fiber, an aqueous solution and a starter culture solution are fed via line 1 to container A to produce a fermentation composition. The fermentation composition is transferred via line 2 to fermentor B where the fermentation composition is fermented. The fermented composition is led via line 3 to container A for high-shear homogenization. The fermented and high-shear homogenized product produced in container A is recovered via line 4 and optionally packaged and refrigerated.

[0029] In an embodiment, high-shear homogenization of the fermented composition is carried out in fermentor B. The high-shear homogenized fermented product is then recovered from fermentor Bjand optionally packaged and refrigerated (not shown in Figure 1).

[0030] Figure 5 illustrates another embodiment of the method of the invention. Plant-based food material, dietary fiber, an aqueous solution and a starter culture solution are fed via line 1 to container A to produce a fermentation composition. The fermentation composition is transferred via line 2 to fermentor B where the fermentation composition is fermented. The fermented composition is led via line 5 to homogenisator C for high-shear homogenization. The fermented and high- shear homogenized product produced in homogenisator C is recovered via line 6 and optionally packaged and refrigerated.

[0031] It was surprisingly found in the present invention that subjecting a fermented plant-based food product to a high-shear homogenization step a fermented plant-based food product with good stability and with improved texture, appearance and taste is obtained.

[0032] The fermented plant-based food product produced by the method of the invention is in the form of paste, pyree, slurry, or the like.

[0033] The plant-based food material used in the method maybe selected from any plant-based edible material. In an embodiment, the plant-based food material comprises herbs, leaf vegetables, root vegetables, berries, fruits, cereals, leguminous plant, seeds, and any mixtures thereof, without limiting thereto. Suitable plant-based food materials include basil, parsley, rosemary, oregano, thyme, coriander, mint, marjoram, tarragon, sage, dill, lovage, lemon balm, tomato, angelica, salt grass, stinging nettle, caraway, plantain, flaxseed, bell peppers, chili, turmeric, ginger, onion, leek, carrot, fennel, celeriac, corn, broad bean, apple, pineapple, plum, lemon, apricot, and berries, such as blueberry cranberry, lingonberry, raspberry, cloudberry, black currant. The plant-based food material maybe only one single plant-based food material, or a combination of several different plant-based food materials. In an embodiment, the plant-based food material comprises basil, parsley, rosemary, oregano, and onion. In another embodiment, the plant-based food material comprises red pepper and chili.

[0034] In an embodiment of the method of the invention, the plant-based food material has a total starch content of at most 10 wt.%.

[0035] The plant-based food material may be used in the method of the invention as fresh or in dried form. In addition, the plant-based food material may be fresh frozen. In the context of the invention, the term "fresh" means that the plantbased food material is not industrially processed, such as heated, causing changes in its chemical composition, or its state of matter. However, if necessary, the plantbased food material may be, e.g., purified from impurities, pressed, or cut to smaller pieces to facilitate processing.

[0036] The plant-based food material described above is added to an aqueous solution so that the fermentation composition comprises about 30 wt-% to about 80 wt-% of the plant-based food material depending on the composition of the plant-based food material and the type of optional pre-processing applied. In an embodiment, the fermentation composition comprises about 40 wt-% to about 70 wt-% of the plant-based food material. In another embodiment, the fermentation composition comprises about 50 wt-% to about 70 wt-% of the plant-based food material. In a further embodiment, the fermentation composition comprises about 50 wt-% to about 60 wt-% of the plant-based food material.

[0037] In an embodiment, the fermentation composition comprises about 15 wt-% to about 30 wt-% of basil and about 7 wt-% to about 10% of parsley. In another embodiment, the fermentation composition comprises about 20 wt-% to about 80 wt-% pineapple. In an embodiment, the fermentation composition comprises about 60 wt-% to about 75 wt-% pineapple and about 0.5 wt-% to about 1 wt-% dietary fiber to produce pineapple puree. In a still further embodiment, the fermentation composition comprises about 20 wt-% to about 30 wt-% pineapple and about 1.5 wt-% to about 2.5 wt-% dietary fiber to produce a beverage base.

[0038] In an embodiment, the plant-based food material is pre-processed prior to adding it to an aqueous solution. The plant-based food material may be washed to remove impurities. The plant-based food material may be crushed or blanched. If the plant-based food material is leafy frozen herb, such as basil, it may be tempered at +4°C - +6°C until thawed and then added into an aqueous solution. In another embodiment, the plant-based food material is used fresh after which the plant-based food material is washed and chopped.

[0039] In an embodiment of the method of the invention, dietary fiber is added to the fermentation composition to improve the water binding properties of the fermented plant-based food product, and thereby has a beneficial effect on structure formation of the fermented plant-based food product. During the fermentation process, the dietary fiber is partly metabolized due to the microbial activity of the starter culture improving the texture formation. In the subsequent high-shear homogenization step carried out in the method, the water binding properties of the fermented plant-based food product are further improved due to the dispersing effect of the high-shear homogenization.

[0040] Dietary fiber may be any plant-based dietary fiber that is not completely broken down by human digestive enzyme, containing soluble and insoluble components in varying rations, e.g., derived from fruits or vegetables. During fermentation, the dietary fiber is advantageously modified into a more soluble form having a beneficial contribution to the texture of the fermented plant-based food product. In an embodiment, the dietary fiber includes citrus fiber, berry or fruit seed fiber, flaxseed fiber, grain-based fiber, like oat p-glucan, and a mixture thereof. In an embodiment, the dietary fiber is citrus fiber.

[0041] In an embodiment, the dietary fiber is in powder form.

[0042] The dietary fiber described above is added to an aqueous solution so that the fermentation composition comprises about 0.1 wt-% to about 5 wt-% of the dietary fiber. In another embodiment, the fermentation composition comprises about 0.5 wt-% to about 4.0 wt-% of dietary fiber. In a further embodiment, the fermentation composition comprises about 1.5 wt-% to about 3.0 wt-% of dietary fiber. In a still further embodiment, the fermentation composition comprises about 2.4 wt-% to about 2.7 wt-% of dietary fiber. In an embodiment, the dietary fiber is citrus fiber.

[0043] The starter culture used in the method is selected from thermophilic starters, mesophilic starters and any mixtures thereof. The starter culture may include microbes with probiotic nature whereby a fermented plant-based food product with probiotic properties is obtained. The starter cultures suitable for use in the method are commercially available. The fermentation conditions including fermentation temperature are selected to meet the starter culture suppliers’ instructions. When thermophilic starter is used, the fermentation composition is adjusted to 45°C or below. When mesophilic starter is used, the fermentation composition is adjusted to about 36°C or below. In an embodiment, a thermophilic starter is used in this method. In an embodiment, the microbes are selected from bacteria of genus Lactobacillus, Bifidobacterium, Bacillus, Lactococcus, Streptococcus, Pediococ- cus or Leuconostoc. In an embodiment, a blend of various bacteria is used. In another embodiment, a blend of thermophilic starters of thermophilic bacteria Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus is used.

[0044] In the method, the plant-based food material, optional dietary fiber and starter culture are added to an aqueous solution to provide a fermentation composition.

[0045] In an embodiment, the aqueous solution is water.

[0046] In an embodiment, the fermentation composition has a viscosity of about 1.0 mPa.s reflecting a non-viscous composition.

[0047] In an embodiment, the pH of the fermentation composition is in the range of about 3.5 to about 7.5. In another embodiment, the pH is about 6.5 to about 7.5. The lower pH values of about 3.5 to about 6.5 apply in particular to the fermentation composition comprising various berries. The higher pH range of about 6.5 to about 7.5 is relevant to herbs and vegetables.

[0048] In an embodiment, the fermentation is carried out for about 6 hours to about 24 hours. In another embodiment, the fermentation is carried out for about 10 hours to about 24 hours. In a further embodiment, the fermentation is carried out for about 8 hours to about 20 hours.

[0049] In an embodiment, a carbohydrate source may be added to the fermentation composition. The carbohydrate source comprises fermentable carbohydrates, such as glucose, fructose, sucrose or any mixture thereof. Fermentable carbohydrates are added to enhance the growth of a starter culture. These carbohydrates may be needed as an energy source for the starter culture when the plantbased food material used in the method contains a low amount of fermentable carbohydrates. The carbohydrate source may be derived from fruits or berries. In an embodiment, fermentable carbohydrate is added to the fermentation composition in the amount of up to about 5 wt-% based on the weight of the fermentation composition. In another embodiment, fermentable carbohydrate is added in the amount of about 1 wt-% to about 3 wt-%. In a further embodiment, fermentable carbohydrate is added in the amount of about 0.5 wt-% to about 3 wt-%.

[0050] In an embodiment, calcium chloride [CaCl2] is added to the fermentation composition to maintain firmness and to enhance flavor of the fermented product. In an embodiment, calcium chloride is added so that the fermentation composition comprises about 0.5 wt-% to about 2.5 wt-% of calcium chloride. In another embodiment, fermentation composition comprises about 1.5 wt-% to about 2.0 wt-% of calcium chloride.

[0051] In an embodiment, sodium chloride (NaCl) or sea salt is added to the fermentation composition to impart flavor. In an embodiment, sodium chloride is added so that the fermentation composition comprises about 0.5 wt-% to about 2.5 wt-% of sodium chloride. In another embodiment, fermentation composition comprises about 1.5 wt-% to about 2.0 wt-% of sodium chloride.

[0052] The dry matter content of the fermentation composition is about 2% to about 25%. In an embodiment, the dry matter content is about 3 wt-% to about 15 wt-%. In another embodiment, the dry matter content is about 7 wt-% to about 13 wt-%. When the fermented plant-based food product produced by the method of the invention is in pyree form, the dry matter content is typically in the range of 5% to about 15%. When the fermented plant-based food product is more fluid, e.g., slurry, the dry matter content is typically in the range of about 3% to about 10%.

[0053] Any free starch in the fermentation composition is split during fermentation. The content of residual starch in the product after fermentation is negligible.

[0054] The fermentation composition is heated to a fermentation temperature. The fermentation is typically performed at a temperature of at 45°C or below. The fermentation temperature depends on the specific starter culture used in the method. Appropriate fermentation conditions including fermentation temperature for each specific starter culture are provided by the suppliers.

[0055] In an embodiment, fermentation of the fermentation composition is carried out for about 6 to about 24 hours. In another embodiment, fermentation is carried out for about 10 to about 24 hours. In a still further embodiment, fermentation is carried out for about 8 to about 20 hours. In an embodiment, fermentation of the fermentation composition is carried out for about 10-24 hours until pH of 4.6 is reached.

[0056] In an embodiment, fermentation is carried out until a pH value of 4.6 or lower is reached. In another embodiment, the fermented composition has a pH of about 3.0 to about 4.2. In a further embodiment, the fermented composition has a pH of about 3.3 to about 4.0. In a still further embodiment, the fermented composition has a pH of about 3.7 to about 3.9.

[0057] In an embodiment, the fermentation is a batch process. In an embodiment, the fermentation is carried out in one stage. After fermentation, the resultant fermented composition is subjected to high-shear homogenization. In an embodiment, the high-shear homogenization is carried out at about 1,500 rpm to about 10,000 rpm. In another embodiment, the high-shear homogenization is carried out at about 2,000 rpm to about 3,000 rpm.

[0058] In an embodiment, the high-shear homogenization is carried out for about 1 minute to about 5 minutes.

[0059] The high-shear homogenization provides a plant-based food product with smooth texture which contains small pieces of the plant-based food material.

[0060] In an embodiment, the method of the invention involves a pasteurization step. Pasteurization may be performed on the fermentation composition before fermentation, or after homogenization on the fermented plant-based food product. Pasteurization may be carried out according to the methods commonly applied in vegetable processing industry. In an embodiment, pasteurization is carried out at about 75°C to about 90°C for about 1 min to about 5 min. In an embodiment, pasteurization is carried out at 75°C for 5 minutes. In another embodiment, pasteurization is carried out at 85°C for 4 minutes. In a further embodiment, pasteurization is carried out at 90°C for 1-2 minutes. When the fermentation composition is pasteurized, it is cooled back to the fermentation temperature before inoculation of the pasteurized fermentation composition with a starter culture.

[0061] In an embodiment, pasteurization and high-shear homogenization are conducted simultaneously. Homogenization and heating the fermented composition are started the same time. Homogenization is stopped after selected time whereas heating is continued until pasteurization temperature is reached. After the selected holding time, the pasteurized composition is cooled down for packaging operations.

[0062] In an embodiment, the fermented plant-based food product produced by the method of the invention is packaged and stored at refrigerated temperature, e.g., at 4-6°C. During the storage period, the structure and flavour of the fermented plant-based food product is matured and stabilized. In an embodiment, the maturation is conducted for 2 to 5 days.

[0063] In an embodiment, the fermented plant-based food product produced by the method of the invention is free from food additives. In the present invention, the term "food additives" means substances which are listed in Annex 11 of Regulation (EC) No 1333 / 2008 in the EU legislation. Food additives and applicable food ingredients may be added to the fermented plant-based food product to impart color or aroma, such as red beet color, bilberry extract, or carotenoid compounds, to the fermented plant-based food product, except those listed in the Annex 11.

[0064] The following examples are presented for further illustration of the invention without limiting the invention thereto.

[0065] Example 1

[0066] A seasoning agent comprising fresh herbs was produced from a fermentation composition described in Table 1 below.

[0067] Table 1

[0068] A starter culture solution was prepared by suspending a commercial freeze-dried starter culture powder into a small amount of water containing fructose. The starter culture solution was mixed vigorously in a laboratory blender for about 3 min. The solution was allowed to stand still for about 2 hours in room temperature to activate the starter culture solution.

[0069] Water and salt in the amounts set forth in Table 1 were put into a container. Fresh herbs were tempered at +4 - +6°C and transferred with onion cubes and citrus and flaxseed fibers into the container under mild agitation for 2 min.

[0070] The temperature of the container was adjusted to 45°C. The starter culture solution was added to the container under continuous agitation.

[0071] The fermentation composition of fresh herbs thus formed was transferred to a fermentation tank in which fermentation was carried out at 45°C. The fermentation temperature and the pH decrease were monitored. Fermentation was carried out until the pH value of the fermented composition reached 3.9. The fermented composition was transferred back to the container where the fermented composition was homogenized in a high-shear homogenizer at a speed of 2,500 rpm for 3 min 30 sec. The high-shear homogenized fermented composition was heated up to 75°C and pasteurized for 5 min, and then cooled back to 45°C and packaged into 10 L buckets. The buckets were stored in a refrigerated room (+4 - +6°C) for two days during which the structure and the flavor were formed and matured, and the concentrated flavor paste was finalized and was ready to use.

[0072] The dry matter content of the fermented paste-like food product was 9.9 wt-%. The nutritional composition of the fermented food product based on the laboratory measurements was as shown in Table 2 below.

[0073] Table 2

[0074] The fermented plant-based food product produced in this example is shown in Figure 4. Figure 4 shows that high-shear homogenization provides a fermented plant-based paste-like food product which exhibits an appealing smooth texture and an enhanced herb flavor.

[0075] Example 2

[0076] Spicy red pepper-chili puree was produced from the fermentation composition described in Table 3 below.

[0077] Table 3 A starter culture solution was prepared by suspending a commercial freeze-dried starter culture powder into a small amount of water containing fructose. The starter culture solution was mixed vigorously in a laboratory blender for about 3 min. The solution was allowed to stand still for about 2 hours in room temperature.

[0078] Water and salt in the amounts set forth in Table 3 were put into a container. Red pepper and the chili blend were tempered at +4 - +6°C and transferred with citrus fiber to the container under agitation for 3 min.

[0079] The temperature of the container was adjusted to 45°C. The starter culture solution produced above was added to the container under continuous agitation for 3 min.

[0080] The spicy composition thus formed was transferred to a fermentation tank in which fermentation was carried out at 45°C. The fermentation temperature and the pH decrease were monitored. Fermentation was carried out for about 20 hours until the pH of the fermented composition reached 3.7.

[0081] The fermented composition was transferred back to the container where the fermented composition was high-shear homogenized using the speed of 1,500 rpm for 3 min 30 sec. The homogenized fermented composition was heated up to 85°C and pasteurized for 4 min, and then cooled down to 30°C and packaged into small cups. The cups were stored in a refrigerated room (+4 - +6°C) for four days during which the structure and the flavor were formed and matured, and pepper-chili puree was finalized and was ready to use.

[0082] The dry matter content of the fermented food product was 10.2 wt-%. The nutritional composition of the fermented food product based on the laboratory measurements was as shown in Table 4 below.

[0083] Table 4 Example 3

[0084] A seasoning puree comprising fresh herbs was produced from a fermentation composition described in Table 5 below.

[0085] Table 5

[0086] A starter culture solution was prepared by suspending a commercial freeze-dried starter culture powder into a small amount of water containing fructose. The starter culture solution was mixed vigorously in a laboratory blender for about 3 min. The solution was allowed to stand still for about 2 hours in room temperature to activate the starter culture solution.

[0087] Water and salt in the amounts set forth in Table 5 were put into a container. Fresh herbs were tempered at +4 - +6°C and transferred with onion cubes into the container under mild agitation for 2 min.

[0088] The temperature of the container was adjusted to 45°C. The starter culture solution was added to the container under continuous agitation.

[0089] The fermentation composition of fresh herbs thus formed was transferred to a fermentation tank in which fermentation was carried out at 45°C. The fermentation temperature and the pH decrease were monitored. Fermentation was carried out until the pH value of the fermented composition reached 3.9.

[0090] The fermented composition was transferred back to the container where the fermented composition was homogenized in a high-shear homogenizer at a speed of 2,500 rpm for 3 min 30 sec. The high-shear homogenized fermented composition was heated up to 75°C and pasteurized for 5 min, and then cooled back to 45°C and packaged into 1 m3containers. The containers were stored in a refrigerated room (+4 - +6°C] for about four days during which the structure and the flavor were formed and matured, and the concentrated flavor puree was finalized and was ready to use.

[0091] Example 4

[0092] Spicy red pepper-chili puree was produced from the fermentation composition described in Table 6 below.

[0093] Table 6

[0094] A starter culture solution was prepared by suspending a commercial freeze-dried starter culture powder into a small amount of water containing fructose. The starter culture solution was mixed vigorously in a laboratory blender for about 3 min. The solution was allowed to stand still for about 2 hours in room temperature.

[0095] Water and salt in the amounts set forth in Table 6 were put into a container. Red pepper and the chili blend were tempered at +4 - +6°C and transferred to the container under agitation for 3 min.

[0096] The temperature of the container was adjusted to 45°C. The starter culture solution produced above was added to the container under continuous agitation for 3 min.

[0097] The spicy composition thus formed was transferred to a fermentation tank in which fermentation was carried out at 45°C. The fermentation temperature and the pH decrease were monitored. Fermentation was carried out for about 8 - 10 hours until the pH of the fermented composition reached 3.7.

[0098] The fermented composition was transferred back to the container where the fermented composition was high-shear homogenized using the speed of 2,500 rpm for 3 min 30 sec. The homogenized fermented composition was heated up to 85°C and pasteurized for 4 min, and then cooled down to 30°C and packaged into 1 m3containers. The containers were stored in a refrigerated room (+4 - +6°C] for four days during which the structure and the flavor were formed and matured, and pepper-chili puree was finalized and was ready to use.

[0099] Example 5

[0100] Blueberry paste was produced from the fermentation composition described in Table 7 below.

[0101] Table 7

[0102] A starter culture solution was prepared by suspending a commercial freeze-dried starter culture powder into a small amount of water containing fructose. The starter culture solution was mixed vigorously in a laboratory blender for about 3 min. The solution was allowed to stand still for about 2 hours in room temperature.

[0103] Water and salt in the amounts set forth in Table 7 were put into a container. Blueberry pomace was tempered at +4 - +6°C and transferred to the container under agitation for 3 min. The temperature of the container was adjusted to 36°C. The starter culture solution produced above was added to the container under continuous agitation for 3 min.

[0104] The blueberry composition thus formed was transferred to a fermentation tank in which fermentation was carried out at 36°C. The fermentation temperature and the pH decrease were monitored. Fermentation was carried out for about 24 hours until the pH of the fermented composition reached 3.3.

[0105] The fermented composition was transferred back to the container where the fermented composition was high-shear homogenized using the speed of 2,500 rpm for 5 min 30 sec. The fermented composition was cooled down to 30°C and packaged into 10 L buckets. The buckets were stored in a refrigerated room (+4 - +6°C] for two days during which the structure and the flavor were formed and matured, and blueberry paste was finalized and was ready to use.

[0106] It will be obvious to a person skilled in the art that, as the technology advances, the inventive concept can be implemented in various ways. The invention and its embodiments are not limited to the examples described above but may vary within the scope of the claims.

Claims

CLAIMS1. A method for producing a fermented plant-based food product comprising the steps of:- providing a plant-based food material,- optionally providing a dietary fiber,- providing a starter culture,- adding the plant-based food material, an optional dietary fiber and the starter culture to an aqueous solution to provide a fermentation composition,- subjecting the fermentation composition to fermentation to provide a fermented composition,- subjecting the fermented composition to a high-shear homogenization to provide a fermented plant-based food product.

2. The method of claim 1, wherein the plant-based food material has a total starch content of at most 10 wt.%.

3. The method of claim 1 or 2, wherein the plant-based food material comprises at least one of herbs, leaf vegetables, root vegetables, berries, fruits, cereals, leguminous plant, and seeds.

4. The method of any one of the preceding claims, wherein the plantbased food material comprises at least one of basil, parsley, rosemary, oregano, thyme, coriander, mint, marjoram, tarragon, sage, dill, lovage, lemon balm, tomato, angelica, salt grass, stinging nettle, caraway, plantain, flaxseed, bell peppers, chili, turmeric, ginger, onion, leek, carrot, fennel, celeriac, corn, broad bean, apple, pineapple, plum, lemon, apricot, and berries, such as blueberry cranberry, lingonberry, raspberry, cloudberry, black currant.

5. The method of any one of claims 1-3, wherein the plant-based food material comprises at least one of basil, parsley, rosemary, oregano, onion, red pepper and chili.

6. The method of any one of the preceding claims, wherein the plantbased food material is fresh or in dried form.

7. The method of any one of the preceding claims, wherein the plantbased food material is added to the aqueous solution so as to produce a fermentation composition comprising about 30 wt-% to about 80 wt-%, specifically about 40 wt-% to about 70 wt-%, more specifically about 50 wt-% to about 70 wt-%, still more specifically about 50 wt-% to about 60 wt-% of the plant-based food material.

8. The method of any one of the preceding claims, wherein the fermentation composition comprises about 15 wt-% to about 30 wt-% of basil and about7 wt-% to about 10% of parsley, and optionally the dietary fiber.

9. The method of any one of the preceding claims, wherein the dietary fiber is provided and added to the aqueous solution.

10. The method of any one of the preceding claims, wherein the dietary fiber comprises at least one of citrus fiber and flaxseed fiber, specifically citrus fiber.

11. The method of any one of the preceding claims, wherein the dietary fiber is added to an aqueous solution so as to produce a fermentation composition comprising about 0.1 wt-% to about 5 wt-%, specifically about 0.5 wt-% to about 4.0 wt-%, more specifically about 1.5 wt-% to about 3.0 wt-% still more specifically about 2.4 wt-% to about 2.7 wt-%, of dietary fiber.

12. The method of any one of claims 1-7 and 9-11, wherein the fermentation composition comprises about 60 wt-% to about 75 wt-% pineapple and about 0.5 wt-% to about 1 wt-% dietary fiber to produce pineapple puree.

13. The method of any one of claims 1-7 and 9-11, wherein the fermentation composition comprises about 20 wt-% to about 30 wt-% pineapple and about 1.5 wt-% to about 2.5 wt-% dietary fiber to produce a beverage base.

14. The method of any one of the preceding claims, wherein the aqueous solution is water.

15. The method of any one of the preceding claims, wherein the fermentation composition has a viscosity of about 1.0 mPa.s.

16. The method of any one of the preceding claims, wherein at least one of fermentable carbohydrate (s), like glucose, fructose, and saccharose; calcium chloride; and sodium chloride is added to the fermentation composition.

17. The method of claim 16, wherein the fermentable carbohydrate (s) is added so as to produce a fermentation composition comprising up to about 5 wt- %, specifically about 0.5 wt-% to about 3 wt-%, more specifically about 1 wt-% to about 3 wt-%, of fermentable carbohydrate (s).

18. The method of claim 16 or 17, wherein calcium chloride is added so as to produce a fermentation composition comprising about 0.5 wt-% to about 2.5 wt-%, specifically about 1.5 wt-% to about 2.0 wt-%, of calcium chloride.

19. The method of any one of claims 16-18, wherein sodium chloride is added so as to produce a fermentation composition comprising about 0.5 wt-% to about 2.5 wt-%, specifically about 1.5 wt-% to about 2.0 wt-%, of sodium chloride.

20. The method of any one of the preceding claims, wherein the dry matter of the fermentation composition is about 2 wt-% to about 25 wt-%, specificallyabout 3 wt-% to about 15 wt-%, more specifically about 7 wt-% to about 13 wt-%.

21. The method of any one of the preceding claims, wherein the pH of the fermentation composition is in the range of about 3.5 to about 7.5, or about 3.5 to about 6.5., or about 6.5 to about 7.5.

22. The method of any one of the preceding claims, wherein the fermentation is carried out with at least one of thermophilic starters and mesophilic starters.

23. The method of claim 22, wherein the mesophilic starters are used and the temperature of the fermentation composition is adjusted to about 36°C or below.

24. The method of claim 22, wherein the thermophilic starters are selected from Lactobacillus, Bifidobacterium, Bacillus, Lactococcus, Streptococcus, Pediococcus or Leuconostoc.

25. The method of any one of claims 22 or 24, wherein the thermophilic starters are a blend of Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus.

26. The method of any one of claims 22, 24 or 25, wherein the thermophilic starters are used the fermentation composition is adjusted to 45°C or below.

27. The method of any one of the preceding claims, wherein the fermentation carried out for about 6 hours to about 24 hours, specifically about 10 hours to about 24 hours, more specifically about 8 hours to about 20 hours.

28. The method of any one of the preceding claims, wherein the fermentation is carried out until a pH value of 4.6 or lower, specifically until pH of about 3.0 to about 4.2, specifically about 3.3 to about 4.0, more specifically about 3.7 to about 3.9 is reached.

29. The method of any one of the preceding claims, wherein the high- shear homogenization is performed at about 1,500 rpm to about 10,000 rpm, specifically at about 2,000 rpm to about 3,000 rpm.

30. The method of any one of the preceding claims, wherein the high- shear homogenization is carried out for about 1 minute to about 5 minutes.

31. The method of any one of the preceding claims, wherein the method comprises a pasteurization step.

32. The method of claim 31, wherein the pasteurization step is carried out at about 75°C to about 90°C for about 1 min to about 5 min.

33. The method of claim 31 or 32, wherein the pasteurization step is performed prior to, simultaneously with, or after the high-shear homogenization,specifically after the high-shear homogenization.

34. The method of any one of the preceding claims, wherein the fermented plant-based food product is free from food additives mentioned in Annex 11 of Regulation (EC) No 1333 / 2008 in the EU legislation.

35. The method of any one of the preceding claims, wherein the method comprises a maturation step at refrigerated temperature.

36. The method of claim 35, wherein the maturation step is conducted for 2 to 5 days.

37. Use of a fermented plant-based food product produced by the method of any of claims 1-36 in the production of a foodstuff.

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